Chocolate Raspberry Cake Recipe {For Two!}

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This chocolate raspberry cake is rich in dark chocolate, free of refined sugar, and deliciously perfect for a special occasion.

Need a treat for two for Valentine’s Day? This simple cake is fast and easy to make and even comes with an optional raspberry filling or topping, depending on how you assemble the cake.

Do Raspberries And Chocolate Go Well Together?

Absolutely! Think of chocolate-covered strawberries. It’s very similar but with a raspberry flavor instead of a strawberry flavor. It’s a delicious combo!

Filling Vs. Topping

I made these cakes in two heart-shaped ramekins. So you can either use the raspberry cream as a topping to spread over the individual cakes, or you can stack the two cakes with raspberry cream in the middle. If you only use half for the filling, you can spread a little on top as well.

What If I Don’t Like Coconut?

The raspberry cream here is made with coconut cream. But if you don’t want that for some reason, you can easily make some whipped cream from heavy cream and mash the berries separately. You can fold them in after the whipped cream is done. The sweetener can be added once you have almost stiff peaks in the whipped cream.

Turning This Into A Layered Cake

If you want this cake to be made into layers, you’ll want to bake this in springform cake pans. Then simply use half the frosting for filling between the layers, and then top off the cake with the other half of the frosting. If you wish, you can also place a layer of raspberries in the middle as well.

Dietary Variations

Vegan – You can use a vegan egg replacer and use plant-based milk as called for.

Dairy-Free – The recipe, as written, is naturally dairy-free.

Sugar-Free – You can use a sugar-free sweetener such as monk fruit.

Gluten-Free – Use a baking blend that is gluten-free as a flour substitute. Then ensure that the remaining ingredients are all gluten-free when purchased.

Recipe Variations

If you wish, you can make any of the following substitutions

Add a quarter cup of chocolate chips

Use raspberry jam (100% fruit, no sugar added) as a filling

Make a chocolate frosting instead by mixing unsweetened cocoa powder into the coconut cream and adjusting the sweetener to taste.

About The Ingredients

Healthy Chocolate Raspberry Cake Ingredients

Einkorn flour – If you don’t have access to Eincorn flour, you can also use spelt flour or white whole wheat flour.

Unprocessed sugar – I used Sucanat, but you can also use coconut sugar or even monk fruit.

Unsweetened cocoa powder – No sugar added. You can use cacao powder if you prefer.

Baking powder – Make sure it’s newer so that it works properly during baking. Do not use baking soda!

Salt – I used pink Himalayan salt, but you can use whatever you normally bake with.

Unsweetened oat milk – You can also use unsweetened almond milk or even regular milk if you prefer that.

Oil – I used coconut oil, but use whatever you have handy. Just make sure the flavor is on the lighter side so it doesn’t affect the flavor of the cake.

Pure vanilla extract – Use the real stuff, not vanilla flavoring.

Vinegar – I used white vinegar, but you can also use apple cider vinegar if you prefer that.

Egg – Room temperature is best, but cold will still work.

Fresh raspberries – Washed and dried.

What Is Raspberry Cake Filling Made Of?

Canned, full-fat coconut milk – Chilled in the fridge and coconut cream scraped off the top. You just want the cream, not the milk underneath. If you have the option to purchase a can of coconut cream, you can do so. But only use half the can.

Sweetener – You can use any sweetener you like here. I prefer liquid sweetener because it tends to distribute better, and I don’t have to worry about it dissolving. Honey or maple syrup work great.

Fresh raspberries – Washed and dried.

How To Make A Healthy Raspberry Chocolate Cake

Step 1- The Cake

Preheat oven to 350° F. Mix together all the dry ingredients with a whisk.

Add the wet ingredients and whisk well to combine.

If needed, Add an additional 1 to 2 tablespoons of oat milk to get a good, creamy consistency.

Spray your ramekins with oil.

Pour the batter into your ramekins or baking dish

Press the raspberries into the batter.

Place the ramekins on a baking sheet and bake for 45-50 minutes or until a toothpick pulls out clean from the center of the cakes.

Step 2- The Frosting

Put the coconut cream into a mixing bowl or food processor.

Add the raspberries and sweetener.

Blend until smooth. Set the cream in the fridge until the cake is done baking.

When the cake is done, remove them from the oven and cool them fully on a wire rack.

Once the cakes are fully cooled, spread the topping over each cake.

If you want to decorate it further, sprinkled a bit of unsweetened cocoa powder over the top.

Then garnish with a few extra berries and serve.

Storage

It’s best to store the cakes without the frosting on top. But it’s not the end of the world if that’s how it works out. Either way, wrap it well and store it in the refrigerator for up to 5 days.

Freezing Healthy Chocolate Raspberry Cake

Freezing is not recommended once the frosting is put on. However, if you don’t add the frosting, these will keep well in the freezer for up to 3 months.

Recipe Supplies

More Healthy Cake Recipes

• Gluten-Free Carrot Cake
• Healthy Blueberry Cake
• Chocolate Chip Crazy Cake

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Healthy Chocolate Raspberry Cake Recipe Card + Video